EDIBLE DESTINATION

Bringing back an era of using rain water Circle City Rain Barrels

BY JULIE K. YATES PHOTOGRAPHY AND ILLUSTRATION BY CASSIE TAM

Not so long ago, before commercial agricultural grew so large, rain barrels were a common fi xture in family yards. Usually just a large receptacle that caught rainwater, people used them for gardens or even to provide water for animals, such as chickens. Andy Cochran, owner of Circle City Rain Barrels, would like to see that era return.

Cochran launched Circle City Rain Barrels in 2011 after coming to a crossroads in his life. Dissatisfi ed with his job at the time, he found himself drawn to the culture of the locally grown food movement.

“We are so disconnected from our food sources in this country,” he says, “and we are just getting back to being aware of where our food is actually grown.” After a stint of volunteering, he landed an apprenticeship at the Wishard Slow Food Garden at White River State Park.

While working at the garden, which is maintained by the nonprofi t organization Growing Places Indy, he was intrigued by the use of rain barrels. He saw fi rsthand how important water management was to urban gardening and developed an appreciation for water preservation. During that time, Laura Henderson, founder of Growing Places Indy, and her husband, Tyler, were assembling rain barrels to be used at the garden and for purchase by other interested individuals. As their organization grew, the couple became too busy to continue the rain barrel operation. Cochran saw the need for a local rain barrel provider, seized the opportunity and Circle City Rain Barrels was born.

“I had an itch to create something on my own, but also a true passion for water conservation,” Cochran says. “We don’t have an endless supply of water, and we aren’t that smart about water usage—so why not save a gallon if we can?” He points out the rise of recycling: “It started out very small and look what it has grown into.”

Th e rain barrels of today are fi lled with rainwater diverted from house downspouts by a fi ll tube. A spigot is inserted into the containers along with an overfl ow valve to divert excess water away from the home. Water collected from rain barrels displaces hose usage and over time can decrease water bills. Collected rainwater can be used for gardens and house plants as well as washing cars. While unsuitable for human consumption, many people use it to wash their dogs in addition to fi lling up the pet’s water bowl. Cochran says, “Since it comes straight from the sky, the water doesn’t contain any harmful contaminants such as chlorine or other chemicals.”

Th e rain barrels that are off ered by Circle City are undeniably more sophisticated than an old oil drum that might have been used in past years. Customers have several options ranging from a $40, 55-gallon plastic “Do It Yourself” model, all the way to a beautiful oak barrel that includes a platform and installation for $320. Th e plastic versions are upcycled foodgrade containers Cochran obtains from Detroit and Ontario, but actually originate from Europe and India. Using food-grade plastic is important because it does not contain BPA (bisphenol A), a chemical that can leach into water.

When the company fi rst began, its oak barrels came from Kentucky and had been used to hold bourbon. For the last year, they have come from two local microbreweries: Flat12 Bierwerks and Sun King Brewery. All the barrels are equipped with a lid and mosquito netting to keep out insects and leaves. For an extra cost, diverters can be installed as well. In cold weather, barrels are “winterized” by draining and drying them.

Cochran also runs workshops that educate the public on rain barrel

use and how to install them. Th ey have been sponsored by local businesses such as Pogue’s Run Grocer and Woodruff Place Flea Market, but he has also been hired to do “Barrel Parties” at private homes. Participants can personalize the plastic drums by painting them the color of their choice, while learning how using them helps the environment.

Someday Cochran would like to include a home and garden décor division and has already begun making lights and planters out of recycled metal barrel hoops. In fact, some local brides have discovered the lights are perfect for cottagechic style weddings.

And it’s very important to him to spread the word about the signifi cance of water conservation.

“Instead of always taking from the earth, we can work smarter,” he says. To this end, someday he hopes to be able to visit elementary schools and perhaps even develop plans to help large businesses decrease their use of conventional water sources.

To learn more about Cochran and his rain barrels, visit CircleCityRainBarrels.com.

Julie K. Yates is a freelance writer and food blogger. She enjoys sharing the stories of individuals who pursue culinary-related experiences. Visit her blogs at YatesYummies.com and OrangesAndAlmonds.com.

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Turning food waste into gardening gold HOME COMPOSTING

BY H. MICHAEL SIMMONS, PHD | GRAPHICS BY CASSIE TAM

edible

INDY®

Home composting decomposes yard and food waste to produce humus, a stable organic amendment that improves the structure, fertility and biodiversity of the soil. Composting is no more diffi cult than baking a cake and includes many of the same steps: selecting a container, measuring the ingredients, stirring, cooking and stabilizing.

Th e simplest, most eff ective composting CONTAINER is a circle of hardware cloth (½-inch mesh) with a diameter of three to fi ve feet and a height of three feet. Average cost is $30 to construct; it will last decades and all material is available at local hardware stores. Th is will work for urban or rural homes.

Include INGREDIENTS like dried leaves, weeds, grass clippings and food scraps suffi cient to fi ll the container, along with soil, water and air. Do not use meat, bones or dairy products.

MEASURING is done by layering the ingredients to obtain a carbon-tonitrogen ratio of about 30:1. (Th ere are many websites dedicated to calculating this ratio online.) Water content should be that of a squeezed sponge, and air is introduced through stirring.

Th e secret ingredient is the community of MICROBES (mainly bacteria and fungi) added by including a few ½-inch layers of soil between the sequences of organic matter.

When the microbes begin decomposing the organic materials, the compost will heat or COOK. When the heat begins to decrease, STIR or turn the compost and repeat until it no longer reheats on turning.

Th e compost is fi nished when it looks and smells like rich soil. Allowing it to STABILIZE for a month before using it in the garden will improve its quality. Th e process from start to fi nish can take between one to six months, depending on ambient temperature, materials composted and number of turnings.

For more detailed information on composting please visit: cwmi.css.cornell.edu/factsheets.htm

Co-founder and fi rst chairman of the Bloomington Food Policy Council, Inc., Michael teaches the Master Composter class, the Grow Organic Educator Series, the Certifi cate in the Organic Management of Orchards and other horticultural classes in Bloomington, Indiana. Nitrogen-Rich Items, or Greens, Include: Coff ee grounds Eggshells Fruit and vegetable peels, seeds and cores Grass clippings Green leaves Human urine is a good source of nitrogen for the composting process, as long as it does not contain antibio

Carbon Producers, or Browns, Include: Dry leaves Hay Mulch Old top Sawdust Twig

Excluded items:

Bones Dairy Meat

Oily food scraps Manure from household pets or barnyard animals given antibiotics

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